Coconut Cream Pie Dip

Coconut Cream Pie Dip 1 box (3 ounce) instant coconut cream Jell-O pudding 2 cups whole milk 8 ounces cream cheese , softened 1 cup powdered sugar 1 container (8 ounces) Cool Whip topping, thawed 1 cup sweetened coconut flakes toasted coconut flakes , for serving graham crackers , Nilla Wafers, or banana, for serving In a large bowl, combine the pudding powder and milk; whisk vigorously for 2 minutes until very thick. Set aside. In another large bowl with an electric mixer, beat the cream cheese and powdered sugar until combined and fluffy; add in the Cool Whip and continue to mix until combined. Fold in the sweetened coconut flakes. Combine the pudding mixture with the Cool Whip mixture. Chill in the refrigerator for 1-2 hours to thicken and set completely. Sprinkle some toasted coconut flakes over the top and serve with graham crackers, Nilla Wafers, or banana! Recipe Notes This can be stored in the refrigerator for up to 4 days.